Dairy Free Pumpkin Pie Food

DAIRY-FREE PUMPKIN PIE

Steps:

• Place the flour, salt, and sugar in a food processor fitted with an "S" blade and pulse to combine.
• Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
• In a large bowl, beat the eggs.
• Whisk in the pumpkin, coconut milk and vanilla extract until combined.
• Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
• Preheat your oven to 425 degrees F.
• Lightly grease a pie plate and set aside.
• Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
• Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
• Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
• Bake for 15 minutes at 425 degrees F.
• Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

DAIRY FREE PUMPKIN PIE

Steps:

• In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
• Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
• Add egg yolks to mixture and blend well.
• Add lemon extract and blend inches
• Gently fold in stiffened egg whites and let mixture cool for a few minutes.
• Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
• Let pie cool for one hour before serving.
• Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.

PUMPKIN PIE, AND DAIRY-FREE TOO!

Steps:

• Whip eggs until frothy.
• Beat in sugar, then spices and salt.
• Add pumpkin and soy milk and beat until well blended and smooth.
• Pour mixture into pie shell.
• Bake at 450F for 10 minutes.
• reduce heat to 350F and bake for 30 to 35 more minutes.

DELICIOUS DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F.
• In a blender, combine and blend tofu and soy milk until very smooth.
• In a large bowl, combine sugar, salt, cinnamon and mace.
• Add eggs.
• Add pumpkin, making sure mixture is well blended.
• Add tofu/soy milk mixture and blend well.
• Pour into pie shells.
• Bake at 450 for 20 minutes.
• Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
• Let cool completely before eating.

NON-DAIRY PUMPKIN PIE

Steps:

• Put first 4 ingerdients in a blender and blend together.
• Mix dry ingredients together in a bowl and then add to blender.
• Blend until smooth.
• Pour into a 9-inch unbaked pie shell.
• Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
• heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
• center comes out clean.
• Cool for a couple of hours. Serve and refrigerate any left overs.

DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
• Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
• Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

DAIRY-FREE HONEY PUMPKIN PIE

Steps:

• Heat oven to 400 degrees F.
• In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
• Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
• To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
• Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into the pie crust and bake for 15 minutes.
• Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.